Cozy up with a bowl of sausage, black eyed pea, and cabbage soup! Packed with savory flavors, hearty ingredients, and a touch of Southern magic, it’s the perfect easy recipe for chilly days.
Add all ingredients except black eyed peas to a slow cooker.
Cook on low for 5 ½ hours.
Add black eyed peas.
Continue to cook for 30 more minutes.
Notes
Storage:Wait until the soup cools before refrigerating it in an airtight container. It’ll last in the fridge for four to five days.Sausage cabbage soup freezes really well, so you can keep leftovers much longer. Store it in a freezer-safe container and freeze for up to three months. Thaw frozen soup in the fridge before reheating.Reheat leftover soup on the stovetop or in the microwave until hot.Tips:
If you have younger kids, I recommend chopping the sausage "coins" into half moons or even quarters, depending on their age. Slices (like in my photos) can be a choking hazard to little ones.
Don’t add the black-eyed peas at the beginning of the cooking time. Otherwise, they’ll overcook and become mushy.